COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Organic Chemistry FE 114 2/Spring 3+0 3 5
Prerequisites  
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory 
Course Instructor Dr. Levent Yurdaer Aydemir
Assistants  
Goals To teach the general knowledge of organic chemistry and to provide the concepts of electrons, orbitals, chemical bonds, organic compounds and their reactions for evaluation of the fields involving organic chemistry to the students.
Content Bonding and molecular structure, Families of carbon compounds, Stereochemistry, Ionic reactions, Alkenes, Alkynes, Alcohols, Ethers, Aromatic compounds, Aldehydes, Ketones, Carboxylic acids
Learning Outcomes Teaching Methods Assessment Methods
• To know the structure and nomenclature of organic compounds that are widely used in chemistry of materials 1,2.13 A
• To know the chemistry of different classes of organic compounds
• To know the precursor compounds for the design and synthesis of new materials
• Synthesis of materials with principles of organic chemistry
 
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to organic chemistry   
2 Bonding and molecular structure  
3 Families of carbon compounds  
4 Nomenclature and conformations of alkanes and Cycloalkanes  
5 Stereochemistry  
6 Ionic reactions  
7 Alkenes and their reactions  
8 Alkynes and their reactions  
9 Alcohols and their reactions  
10 Ethers and their reactions  
11 Aromatic compounds and their reactions  
12 Aldehydes and their reactions  
13 Ketones and their reactions  
14 Carboxylic acids and their reactions  
           
       
RECOMMENDED SOURCES
Textbook 1. Solomon, T. W., and Fryhle, C. B., Snyder, S., A., “Organic Chemistry”, 11th Edition, Wiley, (2014)
2. Hart, H., Craine, L. E., Hart, D. J., Hadad, C. M., “Organik Kimya”, 12. Basım, Palme Yayıncılık, Ankara, (2011).
Additional Resources 3. Course notes
 
 
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 25
Quiz 1 25
Total 50
Final Exam 1 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 50
Total 100
Total  
COURSE CATEGORY  
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
5
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
1
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
1
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
1
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 3
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
2
7 Gaining the skills of oral and written communications.
1
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  1
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
1
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  1
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 3
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Lecture 14 3 42
Midterm 1 15 15
Final 1 25 25
Quiz 1 20 20
Self study 14 2.5 35
      0
Total Work Load 137
Total Work Load / 30 (h) 4.57
ECTS Credit of the Course 5